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Directions

In a large pot, sauté shallots and garlic in oil until softened and fragrant. Add in tomatoes, broth, thyme, and red pepper flakes. Bring to a boil and stir well. Remove from heat and mix in cashews, basil, balsamic vinegar, salt, and pepper. Using an immersion blender (or standard blender, blending in small batches), blend soup until smooth and creamy. Garnish with extra basil and serve.